Peanut Butter Cup Cheesecake

FILLING
24 oz Cream cheese; room temp.
1 1/2 c Golden brown sugar
— firmly packed
1/2 c Creamy peanut butter
— do not use freshly-ground
1 ts Vanilla extract
4 lg Eggs
1/4 c Whipping cream
10 oz Reese’s Peanut Butter Cups
— cut into 3/4-inch pieces

TOPPING
2 c Sour cream
1/4 c Sugar
1 ts Vanilla extract

FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter
9-inch-diameter springform pan with 2-3/4-inch-high sides. Mix chocolate
cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of
salt in bowl until well combined. Press mixture evenly onto bottom and
1/2-inch up sides of pan. Bake until crust is set, about 8 minutes. Cool
in pan on rack. Reduce oven temperature to 325 degrees F.

FOR FILLING: Using electric mixer, beat room temperature cream cheese and
brown sugar in large bowl until smooth. Add peanut butter and vanilla
extract and beat just until blended. Add eggs 1 at a time, beating just
until blended after each addition. Add whipping cream and beat until
smooth. Stir in peanut butter cup pieces.

Pour filling into crust. Bake until sides of cake are set but center still
moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes.

FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake. Return cheesecake to oven and bake
5 minutes.

Cool cheesecake in pan on rack. Run small sharp knife around edge of
cheesecake to loosen. Cover and refrigerate overnight. (Can be prepared 3
days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at
room temperature before serving.